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Shaping curd into a cheese

The moulding step is when the curd is shaped into a cheese. There are a numerous of solutions depending on the type of cheese and the production techniques used.

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Key Elements

Choosing an effective moulding solution adapted to the cheese and production.

The curd, what type and in what form

To evaluate the suitable mould and moulding system, we start by looking at the curd, its level of draining, and its appearance. From very fragile lactic curd to pre-pressed curd, there are many possibilities that directly influence the choice of moulds.

The need for cheese draining

Once put into moulds, the curd will be drained. This phase can range from 15 minutes to 12 hours. Draining can be done under gravity, under press, with or without turning.

Draining plates adapted to block moulds

Made of stainless steel or plastic, draining trays are stackable and allow moulding, draining, and turning.

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Perspective

Everything starts with moulding

1

What cheese?

Each type of cheese has suitable moulding methods and moulds.

2

How many cheeses?

The processing volume often determines the best moulding method.

3

How do you work?

Integrate the moulds and moulding system into the work environment and the existing equipment using practical methods.

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Our Approach

Understanding your production, proposing solutions, and conducting trials to validate them.

Collaborer

collaboration

Validate together what works best for you.

ico-expertise

Expertise

Expert cheesemakers who understand the craft.

Variete

Choice

More than 1000 mould models and options available.

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Your everyday challenges

When you share your goals and challenges with us, we respond by analyzing your needs and proposing high-performance, tailored solutions.